input on fermented milk experiment :)

[durafemina]

so I put up some yoghurt the other night - our usual raw cow milk, a spoonful of leftover yoghurt from the last batch that my housemate had accidentally left sitting out for a few hours in the summer heat and a bit of milk powder + commercial yoghurt starter.
I left it about 14 hours - several more than I intended to because with the summer heat here lately, things culture quickly!
It came out separated with lots of whey on the bottom.
I drained lots of the whey out and currently have it sitting in the fridge draining further with a weight on it to press the whey out.
I'm thinking I'll mix it with some fresh garlic, sea salt and herbs, maybe a drizzle of olive oil and eat it as a cream cheese-type dip/spread.
Now - my only query is that I tasted it just now and it has a strong yoghurt tang, but also a mild yeastiness to it. Nothing offensive tasting - but it was definitely there. I'm sure adding garlic, etc would cover it up.

reassure me - am I good to eat this?

[durafemina]

anyone?
it's a lovely consistency this morning. . . but just that yeasty almost vaguely alcoholic smell.

[Razmatazz]

i'd eat it. I've eaten things like kefir which tasted quite alcoholic and fermented cream which had a slightly 'yeasty' smell, and was absolutely fine.
The yogurt just fermented for too long, im sure it's still good to eat

[gardenmommy]

I think I'd have trouble eating it plain, but mixed with garlic and other herbs/seasonings, I think it would be lovely!